Vegetable Minestrone Soup

By Ashley Jean March 30, 2023 29 mins read 79 Views

This homemade vegetable soup is a hearty, comforting dish that's healthy and delicious! Enjoy a one-pot meal made with vegetables, beans, and noodles.

You may be hungry for more of some vegetable soups. This vegetable minestrone soup is different. It's certainly the soup that you can make a meal of. It's hearty and satisfying, and includes beans and pasta in every bite.

You can't forget about the vegetables, too! The rich tomato base gives them a rich, savoury flavor and allows them to simmer to perfection. While I used the veggies that I happened to have on hand, you don't have to stick with those--vegetable minestrone is the perfect clean-out-your-crisper-drawer kind of recipe.

What is the difference between minestrone and vegetable soup?

Traditional vegetable soups typically contain vegetables in a tomato broth. Minestrone, on the other hand, adds beans and pasta. Minestrone soups are more heavily spiced and include lots of Italian herbs to add flavour. Even though it isn't a common addition, I love adding some za'atar to minestrone. It contains not only the classic Italian herbs but also sesame seeds, cumin, and other spices, giving it more depth.

Notes on Ingredients

Scroll down the recipe card for the ingredients and instructions.

Oil- While olive oil is the best oil for making minestrone (the traditional choice), you can also use any oil that you have on hand to cook with.
Red onion- You can use yellow or white onions, or substitute the onion with shallots.
Celery
Carrot
Yellow squash Zucchini can be substituted for yellow squash by using a zucchini, or you could try heirloom summer squash varieties like pattypan and zephyr.
Garlic
Tomatoes You can also use a 28-ounce container of diced tomatoes along with its juices.
Tomato paste You can freeze any leftovers from this recipe in 1 tablespoon portions to have tomato paste ready for when you need it.
Salt and pepper
Italian seasoning You can also use 1 teaspoon dried oregano and 1 teaspoon dry parsley.
Cannellini or red kidney beans
Vegetable soup - You can either use a high-quality, store-bought vegetable broth or my homemade vegetable broth recipe.
Dry pasta Shells, macaroni orecchiette or any other shape that you like.
Spinach –You can substitute kale for a heartier, greener option, or you can use chard leaves to add the stems with the celery, carrot, and onions.
Lime The fresh lime juice gives this vegetable minestrone a new dimension of flavor. You can substitute sherry vinegar for red wine vinegar, or you can try lemon juice.
Additional ingredients and toppings Extra-virgin Olive Oil, Red Pepper Flakes, Parsley, Za'atar, Parsley, Crunchy Bread, Vegan Parmesan

Is vegetable broth the same as stock?

While many people mistakenly use the terms vegetable broth and vegetable stock interchangeably, they are not the same thing. Vegetable broth is seasoned with salt and other seasonings. This minestrone soup recipe can be made with vegetable stock, but you will need to adjust the salt.

How to make vegetable minestrone soup

This minestrone soup recipe is quick and easy to make, making it a great weeknight meal. Here are the steps.

Prepare the vegetables. Heat a large saucepan on medium heat. Once the oil has shimmered, add half the oil. Stir in the onion, celery and carrots. Allow the vegetables to cook for 8 minutes or until they are softened.

Add the beans, tomatoes, seasonings and remaining oil to the pot. Bring the mixture to boil.

The pasta should be cooked. Then reduce the heat to a simmer and add the pasta. Cook the soup on low heat for 20 minutes or until the pasta becomes tender.

Add the broth to the soup and heat it. Season the soup with salt and pepper. Add the lime juice and spinach to the soup, then stir.

Tips to Success

These are some tips that will help you make the best vegan minestrone soup.

Use a good quality broth. The broth is what makes a soup such as this one so special. You can make your own broth or use a vegetable broth paste.
Cook the pasta to al dente. If you have leftovers, you can reheat the soup. To keep the pasta from becoming mushy, cook it only until it is al dente. This means that it should be soft enough to eat but still retain some bite.
You can make it yours. Use green beans or red bell peppers to spice it up. The beauty of minestrone? It's so customizable.

Serving Suggestions

For extra flavor, traditional minestrone is usually simmered in broth with Parmesan rind. This is not possible with vegan minestrone. However, you can add some vegan Parmesan to the broth just before serving.

This minestrone is delicious with crusty roasted garlic bread. Or you can serve it with my caprese sandwich and parsley pesto for a soup/sandwich meal. You can also enjoy minestrone with a simple salad such as my vegan Caesar salad.

How to store leftovers

You can keep any vegetable minestrone leftovers in an airtight container up to four days. It can be reheated in the microwave or on a stovetop at medium heat.

Can this recipe be frozen?

This minestrone soup freezes well, just like most soups. It can be placed in a bag or container that is airtight and frozen for up to three months. Allow it to thaw in the fridge overnight. Then, heat according to the instructions.

Vegetable Minestrone Soup

This simple vegan minestrone recipe makes a satisfying, hearty meal in just 30 minutes!

Course Soups

Cuisine Italian

Prep time minutes

Cook Time 30 Minutes

Total time HTML5_ HTML5_ HTML5_ HTML5_ HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML5_ HTML6_ HTML5_ HTML5_

Servings 6 HTML4_ HTML5_ HTML5_ HTML6_

Calories 288 288 kcal

Author Jessica Hylton

Ingredients

3 tablespoons oil
1 large red onion, diced (188g)
4 stalks celery diced
1 large carrot (226g) diced or two medium size carrots
1 medium yellow squash chopped
5 cloves garlic, minced (12g)
26 ounces fresh tomato (737g). You can also use a 28oz. can of diced tomatoes with their juices
1 tablespoon tomato paste (16.5g)
Salt & Pepper to Taste I use 3/4 cup sea salt and 1/4 cup freshly ground black pepper
1 teaspoon Italian seasoning, or 1 teaspoon dried Oregano 1 tablespoon dried Parsley, or 1 teaspoon dry Basil
1 teaspoon za'atar optional but adds a boost in flavour
15 ounce can red kidney beans, cannellini (white beans),
6 cups vegetable broth*
1 Cup Dry Pasta such as shells orecchiette, tortellini, or any gluten-free pasta
1 cup spinach
Juice of 1 lime about 1-2 teaspoons squeezed on
Toppings Options: Oil drizzle, red pepperflakes, parsley and/or sprinkle zaatar or prasse, Crusty bread, and vegan Parmesan

Instructions

Heat half the oil in a large pot on medium heat.
Mix in the celery, carrots, squash, and minced garlic. Mix everything together and let it simmer for 8 minutes to release the natural juices.
Mix in the tomatoes, tomato paste and salt. Season with Italian seasonings. Add the za'atar and kidney beans. Stir in the remaining oil and mix well. Stir in the vegetable broth, and then stir.
Bring to a boil and reduce heat to simmer. Stir in the dried pasta, and cook for 20 minutes or until it is completely cooked.
Take the soup off heat. Taste test it and adjust salt and/or pepper as necessary. It is important to make sure you have enough liquid to fully extract the flavors. Add the lime juice and spinach to the mixture. All of this will be heated by the residual heat.
Let the soup cool down before you serve it!

Notes

Store leftover vegetable minestrone in an oven-safe container for up to four days. It can be reheated in the microwave or on a stovetop at medium heat.

Freeze the soup by placing it in a bag or container that is airtight and freezing for up to three months. Let the soup thaw in the fridge overnight and then heat according to the instructions.

Nutrition

Carbohydrates: 46g

Jessica in the Kitchen published Vegetable Minestrone Soup.

By: Jessica Hylton
Title: Vegetable Minestrone Soup
Sourced From: jessicainthekitchen.com/hearty-minestrone-soup-one-pot-comforting/
Published Date: Wed, 29 Mar 2023 18:38:44 +0000

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There are many celebrities who support a plant diet. This includes Kyrie Irving, a NBA player, and Lewis Hamilton, Formula 1 World Champion. Also, Natalie Portman, Meghan Trainor, and Kenneth Farrow, the NFL's running back. Each have chosen to live a vegetarian/vegan life for their reasons, and they have all achieved amazing results in their sports or creative endeavors. Actress Alicia Silverstone has even written a book on her experiences with the vegan lifestyle called Kind Diet. Novak Djokovic, professional tennis player has credited his successes to his unconventional eating habits of eating mostly organic and vegan foods during competitions. His stats are significantly better since he started this routine. The four professional athletes all point out some notable qualities such as increased energy, quicker recovery from injuries and better overall health and well-being. Plant-based diets can prove to be a useful tool in improving athleticism.

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Use whole foods in your meals to get adequate macronutrients.
We are committed to creating delicious, healthy meals that appeal to everyone.
It is important to create a support system, including friends, family members, and certified medical professionals.
Trying new recipes to add excitement while eating well.
Gradually changing habits while also being mindful of nutrient intake.

Individuals can improve their chances of sticking to this healthy lifestyle change by slowly changing to a more plant-based diet.

Statistics

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External Links

ncbi.nlm.nih.gov

Effects of Plant-Based Diets on Weight Status: A Systematic Review - PMC

Health professionals should use plant-based nutrition as a means to treat and prevent chronic diseases. PMC

How To

How to prepare plant-based dishes that are tasty and filling

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